oyster mushrooms

This dish is perfect for long winter days when you want to flood the house with toasty, irresistible aromas.

Grilled Mushrooms and Root Vegetables

Sesame Crème

Tbsp. Allium Confit

Tbsp. finely chopped mixed tender herbs

apple cider vinegar

Kosher salt, freshly ground pepper

herbs

Kosher salt

carrots

lb. baby potatoes, halved

lb. lion’s mane, king trumpet,

Pumpkin Hot Sauce

black pepper

Spiced Pecans

lemon, halved

“My great-grandmothers were Indigenous and mostly nomadic, which means lots of fungi foraging,” says Maricela Vega, the chef at Atlanta restaurant 8ARM and founder of Chicomecóatl, an organization centering the foodways of Indigenous Mexican diaspora. “When I serve lion’s mane mushrooms to vegans they sometimes mistake them for chicken, but they’re more affordable, better for the planet, and help strengthen your immune system! They grow wild during Georgia winters, but at-home cultivation kits are easy for those without forest access. I use pumpkin hot sauce, oil, and fresh herbs as a marinade, then bust out a baby grill or cast-iron skillet to get them nice and crispy.” This is a multistep recipe but perfect for long winter days when you want to flood the house with toasty, irresistible aromas. When you chop the mixed herbs, save the stems and throw them into the blanching water for the vegetables to add flavor.

Bon Appétit

Purée Sesame Crème, Allium Confit, chopped herbs, and vinegar in a blender on high speed, adding ice water by the tablespoonful as needed to achieve a pourable consistency, until smooth and creamy. Season sauce with salt and pepper.

Fill a large pot three quarters full with water, add reserved herb stems, and season heavily with salt. Bring water to a boil, then add carrots and cook until just tender, about 3 minutes. Using a slotted spoon, immediately transfer carrots to a large bowl of ice water and let cool.

Place potatoes in same pot and return to a boil. Cook until tender (flesh should be easy to pierce with a fork), about 10 minutes. Using slotted spoon, transfer potatoes to bowl of ice water and let cool. Drain carrots and potatoes; place in a clean large bowl and add half of the radicchio. Place mushrooms in a medium bowl.

Whisk Pumpkin Hot Sauce, oil, and chopped herbs in another medium bowl. Pour half of mixture over carrots and potatoes and the other half over mushrooms; toss each to coat. Season with salt and pepper.

Prepare a grill for medium-high heat. (Alternatively, heat a large cast-iron skillet over medium-high.) Grill mushrooms, turning occasionally, until deep golden brown and crisp around the edges (or cook in batches, stirring often, if using a skillet), 12–14 minutes. Transfer mushrooms to a large shallow serving bowl.

Grill carrots, potatoes, and radicchio, turning occasionally, until deep golden brown all over (or cook in batches, tossing often, if using a skillet), about 4 minutes. Transfer vegetables to bowl with mushrooms and toss to combine.

To serve, drizzle generously with sesame sauce; top with Spiced Pecans and remaining radicchio. Squeeze juice from each lemon half over.

This pan fried oyster mushroom recipe is a simple, delicious way to prepare oyster mushrooms or almost any fungi of your choosing.

Pan Fried Oyster Mushrooms

olive oil

mushrooms

garlic

thyme

grass-fed butter

sea salt and black pepper (to taste)

Heat the olive oil in a large, heavy skillet over medium high heat.

Spread the mushrooms out in a single layer in the pan. Cook, undisturbed for 3-5 minutes until they start to brown.

Stir the mushrooms and cook for another 3-5 minutes until browned all over.

Add the ghee/butter, garlic, and thyme to the skillet and reduce the heat to low. Cook for another 5-6 minutes, spooning the ghee/butter over the mushrooms until they are dark brown and slightly crispy.

Remove the thyme springs and season the mushrooms with salt and pepper to taste. Enjoy!

We've taken this favourite Thai sweet and sour soup and made it easy to prepare for your midweek meal. It's nourishing ingredients are filled with iodine, making it nutrient rich and healthy too.

15-minute Tom yum

tbs coconut oil (we used Woolworths Macro

lemongrass stalks, bruised

(25 grams) galangal, sliced

garlic cloves, bruised

kaffir lime leaves

1.5L (6 cups) chicken or fish stock

red chillies, chopped

vine-ripened cherry tomatoes

peeled prawns (tails intact), deveined, butterflied

limes

(60 milliliters) fish sauce

tsp coconut sugar

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Crisp sautéed oyster mushrooms pan-fried with butter, garlic and parsley leaves. Serve this quick and easy dish as a side or over pasta.

Sauteed Oyster Mushrooms with Garlic Butter

extra virgin olive oil

Salt and black pepper

butter

garlic (finely chopped or grated)

Italian parsley leaves

Prep the mushrooms: Gently pat the mushrooms with a clean towel to absorb any excess moisture. Trim off the hard stem at the base of each clump of mushrooms. Separate large clusters into more bite-sized pieces, using your hands or a knife.

Place a large (10-12-inch) nonstick pan over medium-high heat. When a drop of  water sizzles and evaporates on contact, add the oil to the pan. Arrange the mushrooms in one layer. Cook, without turning, until one side is golden brown and crisp. Sprinkle with salt and pepper to taste and toss. *Note: If the mushrooms don&#39;t fit in one layer in your pan, cook them in 2 batches, adding a little more oil as needed.

Transfer the mushrooms to a serving platter. Without returning the pan to the heat, add the butter, garlic and parsley to the hot pan, swirling until the butter melts and the garlic is fragrant.

Pour the garlic butter over the mushrooms and serve.

https://content.jwplatform.com/videos/DSF5JeF8.mp4

Crisp sautéed oyster mushrooms pan-fried with butter, garlic and parsley leaves.

Easy Sautéed Oyster Mushrooms

Vegan wonton soup from scratch! Make homemade dumpling wrappers, a delicious mushroom filling and flavorful umami broth for a comforting dinner, that&#039;s also freezer-friendly!

Vegan Wonton Soup Recipe

water

tsp salt

flour

porcini mushrooms

tbsp sesame oil

tsp black pepper

scallions

garlic (minced)

scallions (halved)

vegetable stock

shiitake mushrooms

Pak Choi

soy sauce

sesame seeds

Mix.

Add salt to lukewarm water and mix together. Then, gradually add plain flour, and continue mixing until a dough forms.

Knead.

Add olive oil, and knead on a lightly-floured surface for 5 minutes. Cover with a kitchen towel and set aside for 10 minutes

Make the wonton wrappers

Rehydrate porcini mushrooms.

Rehydrate the porcini mushrooms by soaking them in water overnight. There&#39;s no need to drain them before making the filling.

Cook filling.

Heat sesame oil in a frying pan or work over a medium-high heat. Add the porcini mushrooms, salt, black pepper and scallions. Allow to cook, stirring frequently, for around 7-8 minutes, until lightly crispy, but not dried out.

Make the mushroom filling

Roll.

Divide it into 4 sections to make the rolling process easier, then transfer a section onto a surface dusted with cornstarch, and roll it out into a very thin sheet. Flip it around 4-5 times to get the perfect result, and continue dusting with cornstarch to prevent sticking.

Make squares.

Remove the outer edges of the dough to form a square shape, then divide the square into nine smaller squares.

Shape.

Place around 1 tbsp of the filling in the centre of a wonton wrappers, then dip your fingers in water and wet the edges. Fold over the square to form a triangle, and press down to seal. Then, bring together the corners of the triangle to make the wonton shape. Repeat with the rest of the wrappers.

Make the wontons

Cook scallions and garlic.

Heat sesame oil in a large saucepan over a medium heat and cooking scallions and garlic for 5 minutes, until fragrant.

Simmer.

Add vegetable stock, shiitake mushrooms and oyster mushrooms. Cook for 10 minutes more.

Add Pak Choi.

Add soy sauce and Pak Choi. Stir together, and continue simmering for around 5 minutes more, until the Pak Choi wilts.

Add wontons.

Add the wontons to the broth, and simmer for around 5 minutes, until the dough is cooked through and they rise to the surface. Make sure not to overcook as to allow the wontons to retain their structure.

Serve.

Serve immediately with sesame seeds and extra scallions.

Make the broth and cook wontons

Crisp baked wild oyster mushrooms make an addictive snack or addition to a meal.

Baked Oyster Mushroom Croutons

oysters mushrooms

salt

Five cracks of the pepper mill

Tablespoons cooking oil

all purpose flour

Clean the oysters, preferably without having them touch water (as oysters are generally above ground or purchased this isn’t a big issue).

Pull the mushrooms into single pieces, then toss with the oil, salt, pepper, and finally the flour.

Lay the mushrooms out without overlapping on a baking sheet or large cast iron pan, and bake in a preheated 400F oven for 20-25 minutes.

Remove the mushrooms and allow to cool in the pan, then remove to a container and store at room temperature for up to 2 days.

The mushrooms can be reheated gently in the oven to re-crisp them, but as long as most of the water has been cooked out and it wasn’t raining when you picked them they should keep a reasonably crisp texture.

Depending on your mushrooms, their moisture content, and your oven, you may need to bake them a little more or less, or make a batch or two to tweak the crispness and flavors to your taste. They make an addicting snack or salad garnish.

Enjoy an impressive homemade Thai tom yum soup that's healthy and easy to make – it's vibrant, fresh and full of flavour

Tom yum soup with prawns

onions, roughly chopped

tomatoes, roughly chopped

red chilli, sliced

galangal,

lemongrass stalks, bashed

chicken stock cube

oyster mushrooms, sliced

lime leaves

tsp fish sauce

lime juice

Thai coconut milk

tbsp Thai chilli jam (optional)

coriander,

Pour 1.3 litres water into a large saucepan over a high heat. Add the onion, tomato, chilli, galangal, lemongrass, prawn heads and chicken stock cube. Stir and bring to a boil, then reduce the heat to medium and simmer for 20 mins until the liquid has reduced.

Carefully strain the hot broth into a large heatproof bowl or jug, then discard the prawn heads. Return the strained veg and herb mixture to the saucepan and pour over the broth. Stir through the mushrooms and lime leaves, then cook for 3 mins until the mushrooms are tender.

Add 1 tbsp sugar, the fish sauce, lime juice, coconut milk and prawns. Bring to the boil and cook until the prawns are cooked through, about 1-2 mins. Remove from the heat. Remove the lemongrass, then stir in the Thai chilli jam, if using. Scatter over the coriander to finish, if you like, and serve.

Mole with Sauteed Oyster Mushrooms

pasilla-ancho chile pods

guajillo chile pods

(20 fl ounces) low-sodium vegetable broth, divided

yellow onion

corn tortillas

plantain, yellow with black spots

raisins

peanuts

almonds

pecans

pumpkin seeds

cinnamon stick

cloves

black peppercorns

oregano

cumin

tablet chocolate (Ibarra

Sea salt

Neutral oil, such as avocado

Heat a large skillet to medium-high and add the whole de-seeded chiles (reserving the seeds for a later step). Cook for 20 seconds on each side, then add the toasted chiles to a large bowl and turn off heat.

Cover the chiles with 1 ½ cups hot vegetable broth.

To a large, deep pan over medium-low heat, add 2 tablespoons neutral oil then add in roughly chopped onion and whole garlic cloves. Saute for 4-5 minutes or until everything is golden and slightly charred. Remove the onions and garlic and add to a large bowl.

Add 1 tablespoon of oil to the pan and cook tortillas  for 1-2 minutes on each side until they get golden and slightly charred. Remove from pan and add to the large bowl.

Add another 1-2 tablespoons oil then cook plantain  2 minutes on each side until golden, caramelized and slightly charred. Remove from pan and add to bowl.

Cook raisins for 30 seconds, then remove and add to bowl.

Cook peanuts, almonds, pecans, pumpkin seeds, sesame seeds, cinnamon, whole cloves, peppercorns and continuously mix and cook for 3 minutes or until golden.

Transfer the nut, spice and seed mixture to the large bowl, also adding the dried oregano, dried thyme and ground cumin to the bowl.

Adding 2 tablespoon oil to the pan, cook the seeds from the chiles. Continuously stir the seeds in the oil and cook until the seeds turn black. Turn off the heat and add to the bowl.

Add half the amount of chiles with all of their soaking liquid to a blender along with half the amount of mole ingredients from the large bowl. Blend on high until smooth.

Set a large pot or very deep pan to medium-low heat and add 2 tbsp oil. Pour in the blended mole. To the blender add the remaining chiles and other remaining ingredients from the bowl along with 1 cup vegetable broth and blend until smooth. Then pour into the pot, simmer for 10 minutes.

Add the chocolate tablets and a good pinch of salt to the pan. Mix well and continue to cook for another 10 minutes, stirring every minute. The mole will thicken as it simmers. You can add more vegetable broth or water to help loosen the mole.

Heat a large clean skillet to medium-high and add 2 tbsp neutral oil. 

Turn the mushrooms over and cook for another 3-5 minutes until browned on the reverse side. Season with salt.

To serve, spoon mole onto plate or bowl, top with seared mushrooms (garnishing with sesame seeds if you’d like) alongside corn tortillas and/or rice.

This oyster mushroom shawarma might look intimidating, but it&#039;s so easy to make and the result is nothing short of absolutely delicious. The hot spice rub is complemented perfectly with a zippy lemon balsamic glaze, and everything is completed in the oven until it&#039;s perfectly caramelized. Serve in sandwiches, with rice, on its own - it&#039;s delicious any way.

Balsamic Glazed Oyster Mushrooms - Shawarma Style

& 1/2 lbs oyster mushrooms (cleaned and whole)

tsp each of cumin, coriander, garlic powder, chili powder, turmeric, smoked paprika

red pepper flakes and kosher salt

lemon

tbsp balsamic glaze

Preheat the oven to 400°F. Put a pan or skillet on medium heat.

Tear apart the oyster mushrooms into large, flat chunks. You want them to look kind of like steaks. Drizzle them with olive oil.

Lay the oyster mushrooms flat in the pan, and cook for about 3-4 minutes on each side until the mushrooms are golden brown and all the moisture has released and evaporated. You can use a grill press or spatula to press them down to help speed up the process.

Place the oyster mushrooms on paper towels to drain, and make your spice mix &amp; glaze.

In a small bowl, whisk together the olive oil and all the spices. In another bowl, mix together the lemon juice and balsamic glaze.

With the oyster mushrooms laying flat, brush each side with a liberal layer of the spice mix.

On a parchment lined baking sheet, layer the mushrooms on top of each other into a shawarma &quot;shape&quot; Add the 4 skewers to help the mushrooms stand upright.

Drizzle the shawarma with the glaze, making sure to get in all the crevices. Wipe up any glaze that gets on the parchment paper to prevent scorching.

Bake for 10 minutes at 400°F, add the rest of the glaze and bake another 10 minutes.

Remove from the oven and slice down the edges to serve!

These oyster mushrooms are a true fusion recipe. They are inspired by Morrocan and Malaysian flavors and come out with charred edges, a crispy exterior and are just packed with heat.

Oyster Mushroom Satay

harissa paste

tsp smoked paprika

tbsp rice vinegar

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Top Tags

Grilled Mushrooms and Root Vegetabl...

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The most viewed oyster mushrooms recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine